Publicacións en colaboración con investigadores/as de Centro Tecnológico de la Carne de Galicia (156)

2023

  1. A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

    Food Chemistry, Vol. 405

  2. A review on bioactive peptides derived from meat and by-products: Extraction methods, biological activities, applications and limitations

    Meat Science, Vol. 204

  3. An overview of novel proteins in reformulated food

    Strategies to Improve the Quality of Foods (Elsevier), pp. 313-335

  4. The potential of proteomics in the study of processed meat products

    Journal of Proteomics, Vol. 270

  5. Towards the discovery of goat meat quality biomarkers using label-free proteomics

    Journal of Proteomics, Vol. 278

  6. Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides

    Food Chemistry, Vol. 423

2022

  1. A proteomic approach for in-depth characterization and understanding the impact of immunocastration on dry-cured ham of male and female pigs

    Food Research International, Vol. 154

  2. Advances in Natural Antioxidants for Food Improvement

    Antioxidants

  3. Effect of Breed and Diet on Carcass Parameters and Meat Quality of Spent Hens

    Annals of Animal Science, Vol. 22, Núm. 1, pp. 477-500

  4. Fatty acids

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 257-286

  5. Finding Biomarkers in Antioxidant Molecular Mechanisms for Ensuring Food Safety of Bivalves Threatened by Marine Pollution

    Antioxidants, Vol. 11, Núm. 2

  6. In search of antioxidant peptides from porcine liver hydrolysates using analytical and peptidomic approach

    Antioxidants, Vol. 11, Núm. 1

  7. Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

    LWT, Vol. 163

  8. IntroductionFood proteomics: technological advances, current applications and future perpectives

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 1-12

  9. Lipids in human health: Importance of n-3 long-chain and CLA

    Food Lipids: Sources, Health Implications, and Future Trends (Elsevier Inc.), pp. 287-321

  10. Peptidomic approach for analysis of bioactive peptides

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 363-392

  11. Potential applications of Pickering emulsions and high internal-phase emulsions (HIPEs) stabilized by starch particles

    Current Opinion in Food Science, Vol. 46

  12. Proteomic advances in crop improvement

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 79-112

  13. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

    Food Chemistry: X, Vol. 16

  14. Use of Near-Infrared Spectroscopy to Discriminate DFD Beef and Predict Meat Quality Traits in Autochthonous Breeds

    Foods, Vol. 11, Núm. 20